This delicious shrimp recipe can take a starring role at any celebration or party. It molds well and can be garnished to look so beautiful, it will make your gathering look professionally catered. The taste of this shrimp dip is what will make you want to make it time and again. Serve it with delicate crackers and your guests will be delighted.
For this recipe you will need to cook shelled and deveined shrimp. If you prefer, you can buy them already prepared – just remove the tail. If you want to prepare them yourself, make sure you remove the whole shell, including the tail, and that you remove the vein along the back of the shrimp. This is easy to do by making a slit down the backside of the shrimp and removing the dark line (vein) just under the surface. Rinse the shrimp well in very cold water after this process.
To cook the shrimp, place ½ pound of smaller salad shrimp in a pot of rapidly boiling water. Reduce the water to a simmer and cook for 1 – 2 minutes or until the shrimp takes on an opaque appearance. Drain the shrimp immediately after they are cooked and rinse with cold water to stop the cooking process (so the texture of the shrimp remains tender). Use the shrimp immediately.
Shrimp Dip Recipe
Ingredients for Shrimp Dip:
- 1 envelope unflavored gelatin
- 3 tablespoons white wine or vermouth – water can also be used
- 1 10-ounce can condensed cream of mushroom soup
- 1 8-ounce package cream cheese
- ½ cup mayonnaise
- ½ cup yoghurt or sour cream
- ½ cup chopped parsley
- ½ cup celery, finely chopped
- ½ cup scallions, thinly sliced
- 2 tablespoons lemon juice
- ½ teaspoon Tabasco
- 1 tablespoon minced fresh dill, extra for garnish
- ½ pound cooked salad shrimp (very small)
- Cherry tomatoes for garnish, if desired
Directions for making Shrimp Dip:
Add the unflavored gelatin to the 3 tablespoons wine, vermouth, or water (whichever you prefer to use). Stir and let sit for 5 minutes.
Place the contents of the can of soup in a saucepan and heat over medium heat. Add the gelatin mixture, stirring well until the gelatin dissolves. Add the cream cheese and continue stirring until the cream cheese is melted. Set this mixture aside to cool.
When the soup/cream cheese mixture has cooled a bit, stir in the mayonnaise, yoghurt or sour cream, chopped parsley, chopped celery, scallions, lemon juice, Tabasco, dill, and cooked shrimp.
Pour the entire mixture into a well-oiled mold and refrigerate for at least four hours.
To unmold: Put a couple inches of warm water (not hot) into the sink (making sure that the water doesn’t go over the edge of the mold), and let the mold sit for a couple minutes. Dry off the bottom of the mold so that water doesn’t get on the platter when unmolding, place a platter over the mold, then invert the mold onto the platter tapping and shaking it gently until the shrimp dip loosens from the mold.
Garnish with fresh dill and cherry tomatoes. Serve with crackers.
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